My first ever home brew was an oatmeal porter using Hothead Kveik. I screwed up almost everything and it still came out absolutely amazing. Fermented with no temp control in the heat of summer in North Carolina. Love kveik!
I really enjoy the speed of Kveik. I’ve only used Lutra and Voss. Love Lutra for its clean fermentation character. I find Voss throws off a super orangy character that works best in hoppy beers. Cheers!!
I have done a “pseudo Belgian Dubbel “ with Voss and a Gingerbread Infused Malt, and Hops Brewers Gold and Aurora Styrian, and yes!!! That Orangy thing from Vosss just came perfect with this almost dessert like flavor profile
I made a brown ale with Voss. Great results. Drinking it in a week. I then tried it in my bread making. It makes really light fluffy bread! No knead method. Just stretch it out 2 or 3 times over 8 hrs. Then put it in you banneton over night. Cook it in a hot dutch oven in the morning. Good results.
You really should consider a second hand fridge courtesy of marketplace or friends. It's been amazing for me as I live in a static full time, so spring or autumn it can be all over the place temperature wise from morning to night. A £15 inkbird thermostat (plug socket job) and a Manrgove Jacks heat plate I can ferment from 4 degrees to 40 and also bottle condition. I do like Kveik though and am enjoying an 8.4% double dry hopped double IPA that's only two weeks old using Lutra, but kept at 25 degrees for the whole fermentation. Really enjoy your video's and keep up the good work!
I've had Voss fermenting at 49⁰c in a keg under 15psi pressure fermented. Put 2 heat belts around my keg and a few jumpers ended up melting the plastic on the belts. I was brewing a lemon and mint hydromel and it came out fantastic.
Love using Voss and Lutra. My top seller is what I call Norwegian Summer Ale. 100 percent Pilsner. Great cross over beer. Super chuggable. Brewed when it was 40c in the warehouse. Now doing second version Lutra. 98 percent Domestic Pilsner And 2 percent Vienna. Should know later this week
I also have limited room, time and money, which is why I have simplified my brewing process as much as possible. I now do everything in my boil kettle (mash, boil and ferment). I also started using the no chill method by just leaving the wort to cool down overnight. It gets to pitching temp in less than 24 hours depending on room temperature, less if I blow a fan toward the kettle to dissipate the heat faster. The brew day ends up being much faster and less equipment to clean up. I also started low abv beers (less than 3%) which ends up being better for my health and wallet. I will try this Kveik yeast and hopefully get rid of my fermenting fridge. Thanks!
Thanks for making this video. I too enjoy using kveik, almost exclusively because of the flavor and flexibility of temperature. I can’t drop $$$ on a temp control system, and previous brews with yeasts that needed that temp control just were never hitting the mark. Thanks to dry Voss and dry lutra my brews are better and my love for the hobby continues.
Hey Daryl, you just popped up on our feed. We brewed a house pale ale with Kveik and the yeast was in my fridge for about 6 months waiting for a summer heat wave. Lovely beer! We used the Voss but I didn't even know there were other strains available - great bit of knowledge. Good luck with your brew tube and beer journey, wish you all the best.
Voss makes an excellent mead! Use it with any light honey and ferment hot. The citrus flavor adds a layer of complexity that’s otherwise missing. Works well with light wildflower honey, orange blossom, sourwood, acacia, and clover.
I'm gonna be making my first brew with dark wildflower, banana and blackberry, pitching kveik in a hot, Florida environment Not sure how well the citrus notes will play with my sweet, dessert end goal, but I'm really excited to have a mead ready in weeks instead of months
Ive been homebrewing for 2 years now and I never made a stunning IPA yet. I tend to make really good pale ale, porters and stouts but never could get that citrus note for IPA. I currently have voss kviek and made an unconventional stout that looks like it is coming together well, but im excited to use this yeast for an attempt at an IPA. I have my favorite hops (mosaic) and have the yeast. Lets see if i can finally get the flavor im looking for!
Yes Kveik is a very versatile yeast.........I brewed a pale ale a while back and it loves warmth.......surprisingly there were no fusels or heavy esters......awesome vid Daryl........cheers
Agree there, Gotta love people "homebrewing" or doing craftbeer with SS Brewtech, close transfers and PID controllers hahaha, and yeah, kveik is amazing, I usually put 1/3 package for 19L, so it lasts me 3 batches as I dont have the space to keep the slurries yeast in the fridge
Also you don't need big fridge space! I take 1 x 750ml bottle of slurry and wort from the batch of a clean brew and that lasts me 20 x 23L brews ( then I harvest another 1x750ml bottle...) you can fit that in any fridge👍
I've got my third batch of Kveik Yeast Brew going now on it's 3rd day, started at 1.076 SG and it's about 86 F in that room. I'm thinking it might finish fermenting tomorrow or the next day. I love that I no longer have to wait until Winter to brew, I even brewed when it was 106 F outside for a month or two, but tyhe room was not that hot only 95 F
I've just bottled my NEIPA fermented with KVEIK SELJESET, you should try this variety, it is very fruty. You are right, we have lots of advantages brewing with kveik yeast.
I'm pretty new to home brewing and started using mangrove jack kveik I get some good flavours from it I usually brew on a Friday afternoon, dry hopping on a sunday and by Tuesday I'm pulling a pint 😎 I wrap the fermentor in a heated blanket and that keeps it at a steady 39⁰c. It's awesome stuff!!
What a great video. I got a Kveik beer kit which is currently fermenting and I couldn't believe how well it ferments and wanted to find out more. I think it'll my regular yeast from May to November when I have little control over heat. Thanks, it was very clearly presented.
I have only used Voss, but I find it works very well in hoppy beers. I do have a small chest freezer for temp control, but when that is tied up a strain like Voss lets me still brew another batch. Voss is great if I am running low on homebrew or need a beer for an event as I know I can have a nice fully carbonated beer on tap in 10 days or less. Lutra and other strains of Kveik are on my list to try out!
If you've enjoyed using Voss then you should definitely give Lutra a go, I'm very keen to try some of the other strains now. Hope I can eventually find the space for a chest freezer, that'd be a dream!
I put my Kveik yeast beers in my garage in the summer. Love the flavor the yeast gives off. My wife keeps the house frigid so I use regular ale yeast in the fall-spring:
I crap on about this a lot: but my house strain of harvested voss is now 2 years old , and 1: its lost the oranginess completely while still having a little clean fruit aroma 2:it takes 7 days to hit *true* FG 3: It can produce VeRy clear and clean/neutral beer /cider / ginger beer Maybe if I did a really low pitch the orange would come through but I like to splash a bit in there.
This was excellent. I was curious about the Kveik yeast. I will have to set myself up to get some and to harvest it. I want to keep my brewing simple, like you I have other things to spend my money on besides fancy equipment. The goal is to enjoy the hobby and to brew good beer. Cheers!🍻
You might consider keeping it longer than a year, whilst mutation with negative consequences is possible, you would be more likely to see adaption to you regular use case scenarios, you can safeguard against -ve mutation by reserving some yeast and even splitting your own lineages. It's a fun project.
Thank you for your comment and suggestion! You make a good point about keeping the yeast culture longer than a year. Adapting to regular use cases is definitely something to consider. I like your idea of reserving some yeast and splitting the lineages to safeguard against negative mutations. It does sound like a fun project to explore and experiment with. Thanks again for your feedback and for watching my videos!
Thanks Daryl, great vid. First one of yours I've watched, but I'm convinced! Like you I lack space for equipment and temp control so this sounds like the perfect next step for me 👍
The good thing is there is a kveik yeast for nearly every type of beer. I have used a few others and found voss to be my least favourite just because of the strong citrus flavour. Great if you are going for that though. Ones i stored as a slurry in my fridge and these are ones i have used and will use again Lutra - Awesome for lagers/pils and kolsch styles, super clean, and keeps my fermentation fridge free for beers with styles that i like to use the real yeast for like belgian or german wheat beers. Tormodgarden - Different tropical fruit notes to voss and clears up quicker. Does mute some of the hops. Osphaug - Awesome for hop forwarded beers as it does not hide those flavours. Highly recommend this one for ipas. Framgarden - Similiar to tormodgarden but has a distinct farm yard flavour when fermented hot. Not to the level of a saison in funkyness but yeh it's something i enjoy. I will say it is the least fussy yeast i've brewed with and i have always had a great result with them living in the subtropics.
@@Kveiksmithdaryl I'm not sure it would be in the same style as a belgian if you brewed it in heat, framgarden also has quite a bit of fruit when brewed hot. I mean i would give it a try, i think it would make a nice beer regardless and that's all that matters!
Omegas hornindal for american pale ale is great. For everything else i use a belgian yeast for high attenuation beer, mead. I mostly make a saison style table beer. Belgian yeasts are also high temp friendly though not as high as kveik. Just tried lellamands dried voss. Its ok but has an odd texture
Just brewed a 5 gallon batch of an American Lite Lager using Lutra kveik fermented at 85 F. It's been kegged and refrigerated for about two weeks now, and it keeps getting better with every pour. I'm thinking of giving Voss kveik a try at some point with a cream ale recipe that I saw on another brewing channel here on RU-vid.
Thanks for the video. I'm new to this channel and I'm loving it apart for the reason that your videos being totally informative your financial state is kinda like mine. I also can't afford a good fermentation chamber and temp controller. I have managed to grab my hands on Fermzilla Allrounder from Keglands AU. What temperature would you recommend fermenting wort on when done under some pressure while using Kveik? Also I think 10 PSI is a good to start with. What would you suggest? Also I would like to know how do you carbonate your beers? Beause David Heath Homebrew channel says that Kveik are not good carbonators when bottled, as the focculate quickly resulting in lacking to no carbonation. Do you bottle carbonate them or do you use keg and do it using CO2 line? Please guide. And thanks for your efforts in making this video for starters like me. I mean making the videos without fancying about stuff and all and making it understandable unlike other home brewers. Cheers.
I've been enjoying your presentations!! I'm just now about to get back into all grain brewing...life got in the way from Katrina till now, but I"m gearing up. I'm VERY interested in the Kviek yeast. One thing you might could help me with. I know it would be GREAT to use for kegging where you can force carbonate it.... And if you bottled carbonated beer. But, I thought I'd read that since the yeast flocculates so well, that it doesn't work as well if you're doing the old traditional "priming sugar" then bottle to let it naturally carbonate in the bottles. Is this true? I noticed you opened a bottle on screen this time and I'm wondering if you had some advice for naturally carbonating in bottles of beer (even cider too) with kveik yeasts and if there are any special considerations one needs to take... Thank you in advance, CC
Thanks so much for watching, hope you've got to enjoy the benfits of Kveik for yourself! I use a free to use priming calculator online to work out my carbonation.
Hi ,m8 just recently got into brewing, i am for the moment sticking with extract and some dry hopping. I've been watching in particular your videos about kveik and harvesting. In your video where you crop and bottom topping do you mix them together and then pitch ? If I finish one brew on the day and top and bottom crop and introduce into my next brew on the day , will it work or do I need to refrigerate first ? If you put the yeast in fridge when your going to use it , do you need too take it out to warm up before pitching or straight in? Sorry for all the questions, but your video excites me !! Enjoying your videos !
Awesome stuff mate. I am in Utah, summers Kviek and winters US-05 they're both perfect without having to keep temp control and Floc very nicely. Question, Have you ever pressure fermented with Kviek and I would be interested in learning more about that. Do you think Kviek Voss would make a good Wiessbier with the orange peal taste? Cheers!
After watching several of your vids, have just sampled my first beer using Kveik Voss which has been 6 days grain to glass. It only came out at 3.7% but am pleasantly suprised at how good it tastes. Also top cropped yeast about 24 hours in, and bottom cropped from trub but does not seem to be settling out to give nice yeast layer ?
Amazing, thanks so much for watching! As you've noticed, top cropping is much easier to isolate just the yeast. With the bottom it's hard to separate the two without 'washing' the yeast. To be honest, I don't really worry about doing this and let the trub join the Vivek in the jar. I've got a different video about reusing Kveik yeast where I go over this a little more. Thanks!
Hi Daryl. I was going to ask you why you use Kveik yeast, thanks for the video. I currently have two brews on the go, an Irish stout that has started fermenting again after three weeks in the fermenter, and a clone of 6X that also has restarted fermentation after 16 days, both using Windsor yeast and both started very vigorously soon after pitching. I have Kveik on the shopping list for the next brew, I too have limited space, plenty in my loft but the temperatures can vary from 4C in the winter to 45+C in the summer. As this is my first summer brewing it will be interesting to see how warm my brewing cupboard gets. I'll let you know how I get on.
I have a similar brewing space (hopefully not for long :)). What really helps, is to build an isolated box out of styrofoam and heat it to the temperature your yeast would like. I built mine from styrofoam plates and construction adhesive. 0°C ? Heat to 8°C and brew lager. 10 °C? US-05 likes 20 degrees :) Anything hotter, I'll kveik (I think the stuff is cool enough to become a verb :D). All you need is some isolating board from home depot (or however it's called in your country), a 15-20W heating map and an inkbird (or similar, but cheaper) controller.
Please do let me know how it goes! That's some pretty major swings of temperature in your loft! Kveik could totally handle it if you do try fermenting in your loft with it
OK, I had a change of plan. I have an iKegger stout dispenser and have been experimenting with the best way to brew, keg and nitro stouts. So, with the weather being warm, I tried my simple stout recipe (72% Maris Otter, 18% Flaked Barley, 10% Roasted Barley, 45 IBU Northern Brewer @30 mins, 30 min boil) with Keik Voss yeast. Starting at 1.044 OG, I left it at 27C for a week, and it came out 1.010 FG, spot on. Keg conditioning 5L and barrel conditioning 8L for three weeks before I will nitro the keg and hopefully enjoy. I tasted the hydrometer sample and it is the same as with Windsor yeast. Thanks for the insight into KV.
I've only ever bottle conditioned and never had any trouble with it. I know some people report that the yeast all goes straight to the bottle of the bottle and does not eat the sugar and carbonate the beer, but in my experience I've never had this issue.
I have never heard of cold crashing being used to clean up off flavours, I have always raised the temp for a diacetyl rest and cold crashing only to help flocculation of the yeast
So...you like Kveik then. I feel compelled now to go and try it! One question though. How is it for bottle conditioning? Is it super-fast? And do you need to condition at higher temps? (Oh, that's 2 questions). May incorporate into my next brew. I've been out foraging again!
Just a little! It does bottle condition quickly, you've got carbonated beer within a week. I tend to condition it for a couple of weeks before I start drinking any of it. You don't need to condition at high temperatures, you can do it at room or lower easily.
Hi Daryl, can you tell me how the pale ale you are drinking in this video turned out? Taste, smell, and mouthfeel? I have some lutra I want to use for a pale ale as well.
Imma give to y'all one reason more. After the beer is ready and bottled just make a wort for your allgrain distillate using the same bucket. You'll get a surprisingly low fusels quantity, not so bad heads and rather "eadible" deep tails. Even if you never still anything... please, just know that there is not much ugly congeners in your beer made by vosskveik small beasts.
Thanks Daryl for your thoughts on Kveik. Temperature range is one impressing advantage. But what do you think about temperature stability? Would a fermentation suffer from variability? Would it benefit from a stable controlled temperature - 20, 30 or 40 deg but stable? A also used Lutra and Voss recently, but in both cases relatively stable, using the Grainfather fermenter controller in heating mode.
Thanks for watching! If you can control your temperature then you’ll be able to control what attributes you get from the yeast from what I understand. For example, keeping Voss warm gets you more of an orange taste from it. I believe Lutra fermented cool gives you more of a ‘larger’ vibe so if you have the ability to control the temperature accurately it’s definitely worth it!
@@Kveiksmithdaryl Thank you! I did a NEIPA with a Voss M12 (one of my favorites to respond to your video‘s question) and a really neutral pseudo langer with a dry Lutra at approx 32 deg C. I would like to point to my blog if you are interested. Unfortunately, RU-vid is quite picky about URLs in comments. frankensteiner separator familie-steinberg sep o r g.
Hi Daryl, how do you get on with bottle carbonation with the kveik? All your beers seem well carbonated but some have issues with bottling as it floculates so well that some are under carbed or have no carbonation at all. Has this happened with your beers?
I've seen a few people have this problem and have been mentally ready for this to happen to me some time but I've actually never experienced it (Touch wood!). When moving my beer from the fermentor to the bucket I use to fill bottles from I do always make a point of letting some of the yeast/trub at the bottom make it's way in. Not sure if this is the secret to not having carbonation issues but I've never had any doing it!
Great. Maybe you could makes a video on the effect on how Voss is treated, i.e high Vs low temperatur, high Vs low dosage. I think yeast stress has a different effect on Kveik than other strains.
I think you’re absolutely right! I’d love to do a video on this but as I don’t have amazing temperature control at the moment (I don’t have a large fridge) I don’t think I can currently do this video topic justice. Maybe one day!
Other than temp control, the rest argument are about simple and easy to get result as confident booster. Might as well tell them to start with 2L dme kit and then move on to partial mash. Beginner should learn the basics, not the short cut. Go with kveik in the beginning just learn to make malty booze or hop bomb, nothing else.
Why do you say that you love kveik but you don't have a real kveik? Omega Lutra and Lallemand Voss are single strain lab isolates with no bacteria present, not real kveik. They are just a shade of what real kveik is.
@@Kveiksmithdaryl Depending on the resulting flavour that you want to achieve you have a way bigger choice with real kveik, on larsblog under "kveik registry" you can find a good description of each different cultures. You can start with Voss (the real farmhouse version) or with cleaner ones. In general they will be more expressive with funkyer notes than the lab isolates, but definetly worth a try. To sourcd them it's a little more difficult but if you are interested send me a pm and I can help you.
